Baked Custard (S)

Custard is an extra special and indulgent treat for so many!  You can still enjoy it in a low carb setting on THM! One of my Trim Healthy Mama friends, who’d like to remain nameless, gave me her standard, go-to baked custard recipe.  She’s a local THM buddy that enjoys baking and cooking for her family.  When she’s needing to eat a bit of comfort food, she turns to her custard.  I love that so many foods we used to enjoy pre-THM, can easily be converted into plan friendly recipes with a few easy tweaks.

Ingredients:

  • 3 cup unsweetened almond or cashew milk
  • 1 cup heavy cream
  • 4 eggs
  • 1/4 cup THM Super Sweet or 1/2 Cup Truvia
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 tsp caramel extract (optional)

Instructions:

Pre-heat oven to 325. Scald milk and cream in a small saucepan. If you aren’t familiar, please watch how to scalding milk at this LINK. In a bowl, beat the eggs, sweetener, salt, vanilla and caramel (if used).  Slowly pour the mixture in the hot milk/cream mix.  Stir continually.  Pour in individual custard bowls in in one large custard bowl.  (I used a 9 by 9 glass baking dish or mason jars.) Set bowls in a warm water bath and bake at 325 for 30-50 minutes.  30 minutes for the smaller bowls and 50 minutes for one large serving.  I knew mine was baked two ways.  #1 was that my knife came clean out of the middle of the custard.  #2 was that I touched the top and the whole custard moved together.  If it’s not done it will wiggle all over in different directions.  If you are unsure, use the knife to test.  Please don’t burn your finger!  Tap it with a knife or spoon.

Baked Custard (S)
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Serves: 4-6
 
THM friendly baked custard! This is a low carb dessert.
Ingredients
  • 3 cup unsweetened almond or cashew milk
  • 1 cup heavy cream
  • 4 eggs
  • ¼ cup THM Super Sweet or ½ Cup Truvia
  • ¼ tsp salt
  • 1 tsp vanilla
  • 2 tsp caramel extract (optional)
Instructions
  1. Pre-heat oven to 325.
  2. Scald milk and cream in a small saucepan. .
  3. In a bowl, beat the eggs, sweetener, salt, vanilla and caramel (if used).
  4. Slowly pour the mixture in the hot milk/cream mix.  Stir continually.
  5. Pour in individual custard bowls in in one large custard bowl.  (I used a 9 by 9 glass baking dish or mason jars.)
  6. Set bowls in a warm water bath and bake at 325 for 30-50 minutes.
  7. minutes for the smaller bowls and 50 minutes for one large serving.
  8. I knew mine was baked two ways...
  9. #1 was that my knife came clean out of the middle of the custard.
  10. #2 was that I touched the top and the whole custard moved together.  If it's not done it will wiggle all over in different directions.  If you are unsure, use the knife to test.
  11. Please don't burn your finger!  Tap it with a knife or spoon.

Skin or no skin?  Well, I don’t love the skin on my custard, so I peel it off when it’s cooled.  Some folks tell me that their favorite part! It’s really up to you and your taste buds.  Cover with plastic wrap and refrigerate when cooled.  Serves 4-6 servings.

One trick I tried this time that worked well was that I set my 9 by 9 baking dish inside my 9 by 13 size baking dish.  I put a dish cloth between the two dishes to keep the glass apart.  Then I poured the water bath in the 9 by 13.  The cloth between is said to help in some way.  You can try it if you’d like.

How do you eat your custard?  Plain?  With berries?  I think it’s yummy with some caramel or chocolate sauce on top.  (both links are THM friendly) You can really dress it up any way you like or enjoy it just as it is.

Did you miss my last recipe?  It was some indulgent, gooey brownies and peanut butter ice-cream!  Go check it out!

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